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A rich and moist banana bread recipe that uses sour cream and an extra egg yolk for superior texture. Packed with toasted walnuts and chocolate chips, it is baked to golden perfection.
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Mash ripe bananas and prepare the loaf pan. → Whisk dry ingredients separately; mix wet ingredients (butter, sugar, eggs, sour cream, vanilla) in a large bowl. → Combine banana into wet mix, then gently fold in dry ingredients. → Fold in chocolate chips and walnuts, then pour into pan and top with extras. → Bake at 350°F for about 1 hour, cool, and serve.
Mash ripe bananas and prepare the loaf pan. → Whisk dry ingredients separately; mix wet ingredients (butter, sugar, eggs, sour cream, vanilla) in a large bowl. → Combine banana into wet mix, then gently fold in dry ingredients. → Fold in chocolate chips and walnuts, then pour into pan and top with extras. → Bake at 350°F for about 1 hour, cool, and serve.
A rich and moist banana bread recipe that uses sour cream and an extra egg yolk for superior texture. Packed with toasted walnuts and chocolate chips, it is baked to golden perfection.
Peel 3 ripe bananas and mash them in a bowl using a fork until they are mushy but still have some texture.
Prepare a 9-inch loaf pan by cutting a piece of parchment paper to fit. Cut slits towards the corners of the paper to make it fit snugly into the pan, leaving some overhang for easy removal later.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, and 1/2 teaspoon of kosher salt.
In a larger bowl, combine the melted butter and granulated sugar. Add 1 whole egg and 1 separated egg yolk.
Add the sour cream (full fat is recommended for flavor) and 1 teaspoon of vanilla extract to the wet mixture. Whisk everything together until smooth and fully incorporated.
Use full-fat sour cream for better flavor and richness compared to low-fat options.
Adding an extra egg yolk makes the bread richer and more moist.
Do not overmix the batter after adding the flour, or the bread may become tough.
Using parchment paper with overhang makes it very easy to lift the loaf out of the pan.
If bananas aren't ripe enough, bake them at 300°F for 15-30 minutes until black and shiny.
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